Tips on buying, storing, and cooking parsnips, in season in November

This long, slightly knobby root vegetable, which looks like a tan carrot, has a less-than-glamorous reputation, but don't let that stop you from trying it: It's delicious and a good source of vitamin C—plus it will keep for weeks in your crisper drawer. Parsnips gives sweet, earthy flavor to vegetable purees, gratins, soups, and stews. They're also tasty cut into chunks, tossed with olive oil, and roasted in a 400°F oven until tender on the inside and crispy and caramelized on the outside. You can even pickle them, much like most other root vegetables that are in season in November.

Check out the recipes above for cooking inspiration, and read on for tips on how to buy, store, and cook this gnarly root.

How to BuyAt the market, pass by the biggest, fattest parsnips, which tend to be woody inside, and instead, go for firm small or medium-size ones. Ignore any that are limp or discolored.

How to StoreLoosely wrapped in a paper towel or in plastic, parsnips will keep in the vegetable drawer for up to two weeks.